I told my mother it was family recipes week here at The Kitchn and together we pondered over what cheesy family recipe I could post. (I know, cue joke about all family recipes being cheesy.) She was adamant that I write about her standby grits recipe that's been in the family for years. She knew I'd hesitate, though, since the key ingredient is a cheese that I'd never typically plug. But it kind of makes the dish, so onward we go.
I suppose it's best to start with an admission: There's a time and a place for just about everything. Even Velveeta. Yep, it's the not-so-secret ingredient in this dish that makes it what it is.

My mom gifted me a recipe binder years ago, filled to the brim with family dishes, laminated and all. And next to the quantity for Velveeta, she has written in parentheses ("that's right, Velveeta-- no substitutes!"), as if already predicting that her daughter would protest.
But I'll hand it to her. There's something downright delicious about the Velveeta in these grits. It's creamier than a straight up cheddar-style cheese, in a buttery, heavy cream-laden kind of way. In this application, the Velveeta just, well, works. And when it bakes, it stays creamy, and adds a richness to the grits that makes for a recipe undeniably worthy of handing down.

There's this great distinction between the crispy cheesy top layer and the gooey cheesy middle. So while you don't need to bake it (omit the egg if you don't), there's something that makes it just a little more intriguing when it spends some time in the oven. If you'd like even more color on the top, throw it under your broiler for a few minutes when it comes out of the oven.

When the casserole bakes, expect some seriously toasty, cheesy aromas in the kitchen. The grits are equally good the next day, with a fried egg over top for breakfast. It makes a great side dish for any season, really. This time of year, I'd serve it alongside a simple salad and a quick summer succotash or saute of tomatoes, corn, and fresh herbs. I've served it with fried green tomatoes, too. It's a simple dish to assemble ahead of time and then throw in the oven when you're ready for it. You could fold in some cooked sausage or greens if you want to add some heft to it. It'd be nice served chicken, too, be it fried or roasted. The possibilities are pretty endless. Just don't forget the Velveeta.

Cheesy Grits with Green Chiles
Serves 61 cup grits
4 tablespoons (1/2 stick) unsalted butter
8 ounces Velveeta, cubed
1/4 cup milk
1 egg
2 (4-ounce) cans diced green chiles or jalepenos, drained and rinsed
Grated cheddar or parmesan, for garnish (optional)
Fresh herbs, such as basil, chives, or parsley, for garnish (optional)
Kosher salt
Preheat oven to 350°F.
In a large pot over high heat, bring 4 cups water and 1 teaspoon salt to a boil. Whisking constantly, gradually add grits. Cook, whisking occasionally, until grits are cooked, about 20 minutes. Refer to package instructions for timing, as cooking time varies depending on the coarseness of grits. If necessary, add additional water 1/2 cup at a time if grits seem too thick. They should have the consistency of porridge.
When grits are cooked, add butter and Velveeta. Whisk to combine until fully incorporated. Let cool slightly, about 5 minutes. In a small bowl, combine milk, egg, and green chiles. Stir into the warm grits. Season to taste with additional salt if necessary.
Transfer to a greased 9x13-inch casserole dish. Smooth top with small offset spatula and transfer to oven.
Bake until puffed and golden, about 50 minutes. Serve immediately with additional cheese and herbs. Can also be served at room temperature.
Nora Singley used to be a cheesemonger and the Director of Education at Murray's Cheese Shop in New York City. She is currently a TV Chef on The Martha Stewart Show.
Related: Recipe: Grits with Corn, Goat Cheese, and Roasted Tomatoes
(Images: Nora Singley)
Peeler by Normann C...

Comments (6)
As a cheesemonger who also grew up with velveeta in her grits, this post made me grin ear-to-ear. There is indeed a time and place for velveeta, thank you for not being ashamed to mention it.
So can you taste the velveeta? Part of the reason I avoid it in things like queso is that it tastes to...velveeta to me.
I'm a little suprised that someone who has a multi-generational family recipe for grits would actually call them "cheesy grits" on the whole wide internet. I grew up in the South and I never, ever heard anyone call them anything but "cheese grits" until Mitt Romney's grits gaffe a while back. He got made fun of mercilessly for that one. I am, of course, assuming you're southern which could very well be a mistake.
LOVE that you posted your Velveeta recipe here, especially given that on this site, even an extra "y" can warrant a snarky comment. Sounds delicious and very "back home with Mom and Dad!"
Have to agree with those above. Have never heard anyone say "Cheesy grits" until Mitt.
My family recipe for "garlic cheese grits" used the old Kraft Garlic Cheese Rolls that have, seemingly, disappeared from grocery shelves nationwide. They were amazing, and I shlepped them around with me for years from Colorado vegetarian potlucks where I labeled them "Cheesy Garlic Polenta" to tentative forays into the houses of future inlaws where they were "an old family recipe passed down for generations." My family has now had to, hilariously, splinter off and search for proper substitutes for it (some swear by cabot extra sharp cheddar and fresh garlic, while others claim Velveeta and garlic powder do the trick). So tonight I google and find out that it's a huge topic of discussion online. I believe that processed cheese is now officially part of southern culture like Spam is in Hawaii.